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Paganini's Pantry

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Serves 12

 

Cooking spray, as needed
1/3 cup packed brown sugar
2 Tbsp. unsalted butter
8 oz. fresh peaches, peeled & sliced
1 Tbsp. almond slices
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 cup granulated sugar
1/2 cup olive oil
2 lg. egg yolks
1 tsp. vanilla paste
1/2 cup low-fat plain yogurt
2 lg. egg whites

Preheat oven to 350°F.

To prepare topping, lightly coat a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 Tbsp. butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange peaches evenly over sugar mixture.

Combine flour, baking powder, and salt; stir with a whisk. Place granulated sugar and olive oil in a bowl; beat with a mixer at medium speed until well blended and fluffy (about 5 minutes). Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with yogurt, beginning and ending with flour mixture.

Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold the egg whites into the batter. Spoon the batter over the peaches, spreading evenly. Bake for 55 minutes, or until a wooden pick inserted into center of the cake comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate. Let stand 5 minutes, and remove the pan. Serve warm.

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